Classic Comforting Beef Stroganoff with Buttered Noodles
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- Опубліковано 29 тра 2024
- Beef Stroganoff is one of those comfort foods that's also really fun to make. So much fun technique!
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-- RECIPE --
▪2lbs/1kg thin cut sirloin
▪50g or 3Tbsp soy sauce (for marinade)
▪35g or 2Tbsp worcestershire (15g for beef marinade, 20g for sauce)
▪200g/1 med white onion, medium diced
▪450g/1lb crimini or button mushrooms, sliced
▪4-5 large garlic cloves, minced/pressed
▪High smokepoint oil (canola, grapeseed, avocado, etc)
▪Salt
▪175g/1 glass dry white wine
▪25g or 1.5Tbsp tomato paste
▪15g or 2Tbsp ap flour (or substitute with GF flour)
▪400g or 1 2/3c beef broth (either homemade bone broth or store bought with 3 packets of powdered gelatin stirred in)
▪25g 1 2/3Tbsp dijon mustard
▪3g or 1.5tsp black pepper
▪450g/1lb Campanelle pasta (bronze die cut if you can find it)
▪65g/.5 stick unsalted butter, cut into chunks
▪75g or 1/3c heavy cream
“Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one)
Place steaks into a bag or container with soy sauce and 15g of worcestershire, making sure to coat well and refrigerate for 15-20min. Dry beef well with towels before searing.
Add a long glug of oil to pre heated heavy bottomed pot (over high heat) and carefully lay in steaks, making sure to press down on each for several seconds. Cook steaks on side 1 for about 90 seconds or until nicely browned. Flip to side 2 and cook for another 2-3 minutes. Transfer steaks to a plate to rest. Temp should read about 128-130F/53-55C.
Add another squeeze of oil into the steak pot. Add mushrooms and pinch of salt, using a wooden spoon to scrape up beef fond. Saute for 4-5 minutes or until mushrooms have released some moisture, and most of the beef fond is scraped up.
Add chopped onion and another pinch of salt. Stir and continue to saute for 3-4min, stirring every minute and continuing to scrape up fond on the bottom of the pan. Add garlic and cook for 10-15 seconds, then add wine. Stir to deglaze bottom of the pan. After about a minute or when wine has reduced, add tomato paste and flour. Stir. After about a minute of frying, flour and tomato paste should have glazed the bottom of the pot.
Add beef broth. Stir to work up glaze from bottom of the pot and bring to a simmer. Stir in mustard, worcestershire, and black pepper. Reduce heat to low and simmer for 10 minutes, covered. When ready, the sauce should be thickened and glossy.
Stir in heavy cream.
Add pasta to a pot of boiling, well salted water, stir and cook per package instructions (8-9min)
When cooked to al denta, drain pasta, leaving about 1/4c of pasta water in the pot with the noodles. Add butter to the noodles and stir to emulsify as it melts.
--
TO FINISH THE BEEF STROGANOFF
Slice steaks against the grain then cut in half (or into bite sized pieces) and add steak + any juices on the plate into the reduced mushroom wine sauce and stir. Cover and cook over low heat for about a minute. Taste for seasoning and salt if needed.
Top buttered noodles with beef stroganoff sauce and garnish with chopped dill and parsley.
--
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CHAPTERS
0:00 Intro
0:23 marinating and tenderizing the beef
1:36 prepping the veg
2:34 searing the beef
3:48 mushroom wine sauce & boiling pasta
7:17 Tippsy sake (ad)
8:27 Buttering the noodles and slicing the steaks
9:48 Finishing the sauce and plating
11:30 Let’s eat this thing
#beefstroganoff #stroganoff
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I've been trying to think about how to say this and I think I've figured it out. your content is so great because you approach it like a dressed down pro, you cook like a pro with reasonable techniques and affordable ingredients. Too many channels are dressed up amateurs who use insane ingredients to attract views instead of teaching people, imo obviously
I agree, it is one of the reasons that I unsubscribed from Joshua Weissman and Subscribed to Brian.
@@captainllama6028 I didn't want to say specific names because this was a positive post but he's definitely guilty of it
@@captainllama6028 Weissman has good content but his odd obsession with mentioning pee and poop and talking in baby talk constantly sent me running. Like wtf?
I admit, I’m here for the dance at the end. ;-)
@@PrincessAndMonkey understandable, have a nice day
The current definition of Perfect UA-cam. Zero baggage. Pure 100% recognition of where viewers are right now
If you want a Brazilian variation, you can eat it with rice and fries (or chips, if you can find palha/paja potato chips, which is the most traditional for us).
Large cut fries is actually the traditional Russian serving choice. The first time I had Stroganoff was in Brazil and it was served over rice (I lived in Salvador Bahia when I was 6 years old).
TACA UM ARROZ BRANCO, BATATA PALHA E UMA COCA TRINCANDO AINNNNNNN
@@caiobr12345 Não tem erro!
Muito bom ver mais brasileiros por aqui!
@@gustavojochem9665 Sim mano! Bom demais ver a galera que se amarra na cozinha se encontrando pelos comentários.
If you ever came out with a cookbook, I would absolutely buy one for myself and one as a gift! You're recipes are consistently amazing!
Me too as long as it doesn't cost 200$ like coach greg's.. xD
SAME
They all get book deals when they become big here. His is coming, I guarantee it.
His style and presentation is most like josh weissman
WAY better than Josh. Josh is entertaining, but his recipes don’t compare in quality.
I just made this tonight with Portobello mushrooms instead of steaks (marinated in soy sauce/worc for 1 hour and then slow roasted in the enamel pot for 30 minutes a la Kenji's Portobello Carpaccio recipe). I followed the rest of the steps here (topped with walnuts, forgot the parsley) and it was so damn good - a really complex, savoury dish with a bit of tartness and just the right thickness to serve with buttered noodles. So so impressed by the quality of this recipe.
You continue to be the best food media person on the internet overall! I enjoy weissman, ragusea, and of course Kenji is the GOAT, but there’s something about your content that has me saving nearly every video you post to my “Food I Want to Make” playlist!
Just discovered this guy, awesome. You might want to check out Chef Jean Pierre as well. Chef Jean is my gold standard but Brian here is really inspiring hope.
Joshua Weissman’s cookbook has incorrect instructions. His editor’s response was quite sad. I’ve unsubscribed from him. I enjoy Brian’s calmer style and proper pronunciations, along with his healthier recipes.
What you need in your life is Chef Jean-Pierre.
I only bother with any of the people you listed when there's a recipe I can't find elsewhere. And when I do, I still use JPs techniques in place of anything I see here.
I've said this beforE: Weissman and Ragusea need to groom and bathe. Waaaay too casual. I don't want all those closeups of their facial hair. Lord have mercy, in one Ragusea he showed his feet. WTH? Our friend Brian here has such good grooming and manners.
Other people have made this comment, and it deserves to be repeated: you are the best person on food UA-cam right now. Soak it in. Try not to fall off that tightrope. And when it inevitably happens when some younger smarter guy does it even better in ten years, know that they’re only that good because you paved the way. Have an awesome day my man.
Very very professional. Many “chefs” on the Internet have never ever been to one day of a real chef school.
BUT, it is not difficult to tell the difference if you are observant.
As a professional chef, the info on your channel is solid. Proper techniques and can always learn something from other professionals. Good stuff
Brian, just made this tonight. You have a real talent for bringing different tastes together. I never thought Dijon mustard would work in this but my wife and I thought it was incredible. I have had stroganoff in many countries including Russia and Germany but this is no doubt the best. Thanks for the great reveipe.
i only discovered Brian about 4 months ago, as a random UA-cam popup i don't regret clicking the Video and every since i'm just hear for the "LET'S EATTTT THISSSSS THINNNGGGGGG" dancing 😃🤣💜👍
My new Thursday ritual - shut my office door during lunch hour and watch your new upload. Let's watch this thing!
B Man, another ripper! As a midwesterner growing up, you’ve really improved this comfort food to a deserved, proper level. Well done; keep it up.
I ASKED FOR THIS MONTHS AGO!!!!! THANK YOU BRI!!
I watch dozens of cooking channels but Bri's is easily one of the most watchable.
Man, I really like the whole slow mo dancing routine at the end of every video.
This recipe looks amazing, and I love the hack of browning the meat before you cut it into bite size pieces (and both tenderizing techniques). Umami heaven. Thank you.
made this yesterday, it turned out fantastic! i accidentally ordered red wine instead of white, but i don't think it actually affected the flavor that much...and that tip about using the pasta water to emulsify the butter on the noods is a gamechanger, will definitely use that in the future
Yo Bri, this video was amazing and I super appreciate the use of a cheaper cut of meat. Learning how to use cheap cuts well instead of just suffering through them being chewy and unpleasant makesdealing with skyrocketing food costs a lot more manageable!
I just made this and it's incredible. The amount of umami, richness and smoothnes this Stroganoff has is unbelievable. One of the best meals I ever made following a recipe on YT. A lot of fun to make as well. The heavy cream instead of sour at the end just balances everything to perfection! Well done Bri
My favorite of your videos so far because of the depth of explanation. The same reason that I like Ragusea's vids. Keep it up, Bri!
Made this tonight and it was spectacular! Thanks so much, Brian. You make challenging meals simple.
I have cooked for many years but still learn when I watch your videos. The Beef Stroganoff sounds delicious.
I've just watched you make the most beautiful dish ever.Its my favourite I cried out of sheer joy.Oooo the buttery noodles.I.think I died and went to heaven briefly.Thank you dear friend
I made this last night. One of the best meals I've ever had. Very simple and fast.
This looks really good , I’m glad you use cream instead of sour cream , I usually use crème fraiche , yes count stroganoff’s chef was French ❤️
Handsome man Bri nails it again! You know what the hell you’re doing while making it easy to understand for everyone! Keep up the good work!
I learned something new: making the sauce with gelatin. I will keep this in mind for the next time I am making sauce. Thank you, this look soooooo good!
Excellent tip on the leftover water for the buttered noodles. Sometimes it's all my kids want and though they like how I or my wife make it I wonder how much more they'll like this. Thanks for the pro tip!! Also, the stroganoff looks delicious.
I made this for the family tonight and it was a hit. Even though I didn't have white wine, red wine was an acceptable substitute. I also appreciate it wasnt labor intensive.
Beef stroganoff was a family favorite, my Mom's was the best. I have to say, I was impressed by the amount of care taken to build flavor and I'm nabbing those good ideas. Even the water/butter idea for the noodles really grabbed me. But... I'm still holding out for sour cream instead of heavy, and adding dill, cuz that's what my Mom did. Thanks, Brian! 😁
A guy like you truly knows how surprisingly easy it is.
What a tremendous effort on a classic dish! Thank you Brian! 😋
Did we see the same video? This isn't in any way a tremendous effort. This is a good, simple homemade version. No fancy homemade stocks, no homemade pasta and no super expensive ingredients have been used here. He even used a sauce thickener. Doesn't get much simpler then this, except using straight up instant powder. But it doesn't make it any less good though.
This was so good!!! Never thought I’d try anything other than a very old recipe I have that has is very good, so glad I did- this was scrumptious! My son said he could drink the sauce it was so good. He never eats two bowls of anything, but he did and downed it like a boss! Thanks Bri, you are amazing! You’re my go to chef boy😂 I made Ciabatta today too, fantastic!
Looks AMAZING!! I'll try this soon! Brian, you make cooking look SO easy AND fun!! Keep 'em coming!
I love this dish. I'm excited to try out your version. Thanks for expanding my dinner repertoire.
Made this recipe for dinner tonight! Killer, simple, and delicious. Was so tempted to add MSG, but I trusted in the Worcestershire sauce and bam! Delicious. Thanks Brian!
I love your content because give steps to ensure that a home cook can make a high class, amazing meal without feeling overwhelmed! I'm definetly going to try this recipe, and thank you so much for making such amazing content!
Yes I agree,none of his recipes are daunting
I loved the use of the milk frother as a stirring device for the gel infused stock! The dish looks outstanding, sir!
I love when fall recipes come around!
Great video as always, Bri. I'm a big fan of the strog, but I've never actually made it. Looking forward to actually cook it for once!
Respect for calling it the strog.
@@BrianLagerstrom The Noff, surely?
Made this tonight and it was the best stroganoff I have ever had. Thanks so much for the great recipe!
I made this just now and it was excellent. My guests loved it. Thanks Brian!
One of my favorite cold weather comfort dishes.
great recipe! When I made this dish a while ago I used Sauerrahm (sour cream, I guess?) instead of heavy cream. Works pretty well
Thank you for helping me fall in love with cooking! Cooking meals that are of good quality and taste amazing!!!
That looks... super good. I always thought I hated stroganoff but in retrospect that might be because the version my mom always made came out of a box that said Hamburger Helper on it.
Those packaged “convenience foods” really did ruin the palates of an entire generation.
I always liked hamburger helper stroganoff.
hey don’t come for hamburger helper the stroganoff one is still good 😅
😂 I remember as kids we were always asking for hamburger helper, McDonald's, etc. Mom cooked traditional homemade food. I now make from scratch versions of what I thought I would like from a box.
Oh no. Make the real thing, your mouth and stomach will thank you. I've definitely had some hamburger helped back in my day, but gramma always made the real thing and nothing compared.
Thanks Bri!
You nailed another video. Can't wait to make this, my late Mom made Stroganoff for our family all the time. I miss her and her great meals.
Food does bring back good memories.
Thank you.❤️
This looks so delicious and doable! Adding it to my weekend plans. Thanks!
Great recipe! Like you mentioned, it is a dish that keeps you engaged the whole time. I do an instant pot version for larger audiences, but will give this a try for weeknights... Thanks for all you do and happy holidays to you and yours!
Made this tonight. Best Beef Stronganoff my husband and I have ever had. Will definitely be making this again. Opted to not use the mustard for personal taste reasons, but still epic.
Then u can use sour cream instead of mustard
Hey Bri, I just wanted to let you know that you've been killer for my meal preps. I made your Caesar salad the other day, and it reminded me of my favorite Caesar dressing I've ever had as a kid (Outback, but I swear to you, that's not an insult). I made it as a kale make-ahead salad and it was amazing for an entire week. That, and your bibimbap was amazing for meal prep this week.
Keep kicking ass, man
Thanks BIG DUMP
@@BrianLagerstrom no problem super slam salami strommi
I just finish making this dish and it was fantastic!!! Thanks for all your great tips and tricks!
One of my all time faves - so many great techniques! I eat it on rice & thicken with cornstarch to make it gf. Love the tip about the pasta water emulsion with butter. Gotta say, sour cream is my go to finisher, but I don't use wine in my recipe. I'll have to skip my old standby & see how yours tastes! Love the content - keep up the great work :)
Use cup for cup GF AP flour. Works the same as ref AP
I also agree, sour cream is the way to go!
@@BrianLagerstrom As someone who's had to work in a gluten-free kitchen for the past year, the main thing I have to say about non-wheat flours (specifically corn and rice as the go-tos) is "no, they don't work the same way as wheat flour and you often have to take huge steps to account for the difference. Also - hot-damn is it regularly annoying and time-consuming to get the same result as if you had wheat". (Making a roux that's the same texture as a wheat-flour one with rice flour, for i.e. takes minimum 30 minutes instead of 5-10, and then thickening a chowder with the resulting bechamel takes literally 2-3 hours instead maybe .5-1 hour.)
Saying "[GF flour] works the same as ref AP" is like saying "lime juice works the same as orange juice". They're vaguely equivalent, and in the same family of ingredient, but you still have to take care to compensate for them in the recipe.
@@someguy4262 I guess you'll figure it out.
@@zed8083 I mean, I was obliged to. The point is that it's not a 1:1 substitution no questions asked. You have to alter your recipe steps and techniques. Often drastically.
The only thing you didn’t mention was to move the pot off the heat when you’re done browning, or, have some wine/liquid ready just in case your pot wants to burn up your fond before you’re ready to move on..one of my favorite recipes!
Came out great. I used flank steak as the store didn't have any sirloin out at the time. I can see why filet would be great as there is so much going on in the sauce you don't need any flavor and texture is king. This is a lot more sophisticated than my grandmother's that used cream of mushroom soup, sour cream and eye round sliced very thin. Thanks!
Bri, made it for Sunday night dinner. Kids loved it! Can’t wait for the leftovers.
Leftovers would make an excellent sandwich! 🙌🏻
Hey Bri! Can't wait to make this, it looks amazing (like all your recipes!). Most stroganoff recipes have sour cream instead of heavy cream; is HC better here?
I think sour cream balances better all the rich flavors than heavy cream. Make sure you dilute it first in a bit of the sauce before adding it back to avoid clumps.
Where is the goddamn sour cream?
Rodger this is a wonder recipe, I am cooking it right now for dinner, the ingredients combined are amazing it’s so delicious 😋 thank you so much ❤
Made this tonight- super delicious. Thanks for the recipe!
I made this last weekend exactly as written and it is absolutely delish! My husband and I ate it as is and thoroughly enjoyed it.
I did separate out some of the stroganoff for my teenager and I added a dollop of cream cheese, blended it in just to make it a bit more pleasing for a fussy teen. 🙄
Looks delicious I WILL be making this!
I 'finally' after forever invested in a 'dutch oven' and I cannot say enough good things about using it! I absolutely love it! It's usefulness and end results makes it the 'only' cooking tool you'll ever need! Not sure how I managed all this time without one!
I’m MAILLE obsessed! The dijon, the whole grain (my personal fave), the honey dijon, their cornichons! It’s all in my frig!
Thank you for this recipe. It was delicious and my family loved it! We usually have leftovers but not tonite! The only changes I made were that I didn't have dijon mustard so I used spicy brown. I also added some sour cream at the end (as well as the heavy cream) . It was awesome!
I have the Emeril Lagasse Cookware as well and It holds it's own right up there with my ALL CLAD D-3 and yeah I know that Emeril cookware was made by All Clad. I will grab the Emeril 9 times out of 10. I've had this this cookware set for more then 20 years. Still looks beautiful and has another 20 plus years of cooking in them. It truly is Heirloom cookware.
Omg this dish looks amazing!! I can't wait to make it, thank you for sharing your delicious recipe with us.
Love that you chose this dish. Thanks
I love how Bri always brings the joy factor, along with great technque! My favorite om YT by far!
FLAVOR-SPLOSION!!! That and your French Bread together are like an Illegal pairing!!!
Perfect pronociation of Maille !
Love love love this recipe. Thank you Brian🙏🏼❤️
Been saying this since your weeds and sardines days - I love you bro!
I made this for my wife and another couple tonight. It was a big hit! I used bronze cut orecchiette noodles which worked well.
Really appreciate how you break every detail down and Really Teach :) No doubt you're creating many new great cooks across the land 😀 🍛
I cooked this for a Sunday church potluck, only to realized that most old people are on high fat content diet. 🤦♀️ But those who tasted it said it was really good. 😊 Thanks for the recope.
This looks so good! Deff an "easy" dish you could use to impress someone!
One little addition to that little marinade you added in with your beef. 1/2 teaspoon of cornstarch and 1/2 teaspoon of baking soda. Ancient Chinese secret to tenderize any protein. This is a really great recipe and I love that you’re using sirloin over expensive cardboard. Please add a printable recipe.
This was a house favorite when I was growing up. Definitely regular rotation. I still love it. Great recipe Brian!
Made this for supper. Yum! Thanks Bri.
Looks wonderful and thank you for the recipe❤
Brian I appreciate you bro. You make real food that real people can make at home :)
When we won the meat raffle (total MN/WI thing) yesterday, I said, "Beef Stroganoff tomorrow!" Wow, it could easily feed 4 people. I certainly had a serving, but my husband finished it off. He may regret that:)
My fiancé came across this video a few days ago… needless to say I bought all of the ingredients and whipped this up in about an hour and a half. Thanks for the video/recipe! It was super good!
Ok, this looks like perfection. Definitely making it this week. This ain't my mom's beef stroganoff.
Making this tonight! So excited! Love your content and channel ❤
This looks delicious. Must try this recipe. Thanks.
Brian, Stroganoff is a go to of mine. Thank you for the enhancements. It'll really help my recipe.
Bri - just wanted to thank you much! Home for Christmas and made this for the parents and sister tonight and it was much enjoyed. Always a bit risky making a recipe first-time for others but...I shouldn't have doubted - was absolutely lovely. Thank you!! (My dad can't wait to eat the leftovers tomorrow!!)
No puedo esperar para prepar esta receta
¡¡¡Se ve delicioso!!!
Delicious! Odd factoid: the jaccard tenderizer gets its name from the Jacquard head that was a mechanical device designed for industrial looms; the control rods were like pins that would go through holes in large cards that were punched for the desired weave pattern...these cards were the predecessors of the IBM punch card that was instrumental in the expansion in commercial use of computers, which eventually led to the internet...and UA-cam!
The end dance is a nice touch !!!
Delicious! We broke a sweat making it. But worth it. Your recipe packs in more umami flavors plus mustard than any recipe I've tried. The kitchen was rippin' hot by the time we were done. So this is a good winter menu item.
Yay!
This was excellent. The sauce was so flavorful!
Brian you are GOOD at this. Might be a great cook but you are an even better curator/teacher/entertainer/etc. We really appreciate it!
Love the look of those buttered noodles!
Looks amazing, thnks for the buttery noodle tip
This really looks fantastic! 😋
This recipe slays…. Was pretty easy to do and tastes bomb. Make it !
Thank you for the tip! It's like hitting the jackpot for us, the pasta monsters! 😁🤌🏻